Bakewell Tart



Prep Time:

Cook time:

Serves:

Description
Winner from TV programme "Britain's Best Dish"

Ingredients
For the pastry


 * 225g gluten free plain flour + extra for dusting


 * ½ tsp xanthan gum


 * 55g pure sunflower spread + extra for greasing


 * 55g vegetable shortening


 * 2–3 tbsp cold water

For the jam


 * 75g–200g raspberries


 * 1½ tbsp golden caster sugar

For the filling


 * 150g pure sunflower spread


 * 150g golden caster sugar


 * 2 heaped tsp natural egg replacer (whisked with 4 tbsp water for an egg-free alternative)


 * 100g ground rice


 * 200g ground almonds


 * A few drops of almond essence


 * A large handful of flaked almonds

For the vanilla cream


 * 100ml sweetened almond milk


 * 200g raw cashew nuts


 * ¼ tsp vanilla extract


 * 1 vanilla pod

Directions
For the pastry
 * 1) Preheat the oven to 190°C (170°C Fan).
 * 2) Place the flour, xanthan gum, sunflower oil and vegetable fat in a food processor and blitz until the mixture is of a breadcrumb consistency.
 * 3) Continue to blend, adding water a tablespoon at a time until the mixture begins to form a dough.
 * 4) Pour the mixture into a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead the dough for around 3 minutes until smooth and elastic to your touch.
 * 5) Wrap the pastry in cling film and leave in the fridge to chill while you prepare the jam and the filling.

For the jam For the filling
 * 1) Place the raspberries and the caster sugar into a small pan and heat gently. The berries should gradually break down and the juices thicken.
 * 2) Once the mixture has reached a jam-like consistency, remove it from the heat and allow it to cool for about 10-15 minutes.
 * 1) Cream the butter and sugar together until it is pale and fluffy. Add in the egg replacement, bit by bit, stirring as you go until fully combined.
 * 2) Finally, stir in the ground rice, the ground almonds and the almond essence and beat together until thoroughly mixed in.

To assemble the tart
 * 1) Remove the pastry from the fridge, shape with your hands into an even ball and lay between two large layers of cling film.
 * 2) Grease and dust the tin with the sunflower spread and gluten free flour.
 * 3) Roll the pastry out until it is around 4mm thick and lay it over the tin.
 * 4) Fit the pastry to its casing, gently filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips.
 * 5) Spread the base evenly with the raspberry jam and then carefully spoon in and spread the almond filling – starting on the outer side and working your way in.
 * 6) Finally, scatter the tart with flaked almonds and bake it in the oven for 35 – 40 minutes until golden on top.

For the vanilla cream
 * 1) Place the almond milk, cashew nuts, agave syrup and vanilla extract into a high powered blender and blitz until completely smooth, thick and creamy.
 * 2) Scrape the vanilla seeds from the pod and stir into the cream. Transfer to a bowl, cover and leave in the fridge for one hour before serving.
 * 3) Slice the tart into portions and serve with the vanilla or oat cream.